How to Make Ice Cream Bread—Just 3 Ingredients!

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Ice cream bread is the three-ingredient treat you need be making. In just 30 minutes, you'll have a treat worthy of dessert (or even breakfast).

A good pint (or two) of ice cream is a must-have in the freezer. A scoop or two is a perfect easy dessert. You can even turn your favorite flavor into a no-bake pie perfect for summer. But did you know you can turn your flavor of choice into bread? It sounds a little wacky, but a cup of ice cream plus self-rising flour and a bit of sugar just might be the easiest quick bread recipe you’ve ever heard of.

How to Make Ice Cream Bread

Taste of Home

When we say ice cream bread is easy, we mean it! All you need is ice cream, a bit of sugar and self-rising flour. And if you don’t have self-rising flour, don’t fret! Here’s an easy way to make it yourself at home. Just follow along with this ice cream bread recipe from our Test Kitchen.

You’ll need:

  • 1 cup ice cream, softened (our Test Kitchen used butter pecan, but any flavor will work)
  • 3/4 cup self-rising flour
  • 1 tablespoon sugar

As for stirring this bread up, it’s a cinch! Combine all your ingredients into a single bowl and stir with a wooden spoon—no electric mixers necessary. When combined, transfer to a small (that’s about 5-3/4x3x2-inch) loaf pan coated with cooking spray. Bake at 350ºF for 23-30 minutes or until a toothpick comes out clean. Cool on a wire rack and enjoy!

What Ice Cream Flavors Work Best?

Contributor Lauren Cahn gave this recipe a try using a handful of ice cream flavors, including Häagen-Dazs Bourbon Praline Pecan ice cream from the company’s Spirits line.

Lauren reports that the Bourbon Praline Pecan ice cream worked like a dream, producing a slightly dense but delicious bread—perfect for a dessert treat. Same went for her batch with traditional butter pecan ice cream.

But what about ice creams with lots of mix-ins? Lauren says you might want to be a bit cautious. When she used Ben & Jerry’s Cherry Garcia ice cream, she found that the large chocolate chunks sank to the bottom of the pan, creating a bit of a caramelized, sticky texture there. But flavor-wise, the bread was still tasty and the bread tender. Not a total loss by any means, but something to consider. Try ice cream flavors with fewer or smaller mix-ins for best results.

And remember, you don’t have to limit yourself to store-bought ice creams. You can use a cup of any homemade ice creams you may have whipped up. Think of how good a blueberry cheesecake ice cream bread could be!

More Ice Cream Bread Tips

This recipe is extremely simple, so no fancy technique tips here! But Lauren did have a few pointers after making several batches of this bread.

  • Let the ice cream soften at room temperature: Lauren found that allowing the ice cream to soften at room temperature before mixing into the batter produced a lighter bread. The bread made with ice cream softened in the microwave didn’t have quite the same airiness.
  • Use different pans: Try a small tart pan or pie dish for baking. Lauren baked up a batch of butter pecan ice cream bread in a tart pan. It only takes 20 minutes to bake.
  • Turn the bread into dessert: Ice cream bread isn’t overly sweet, so it makes a great breakfast or snack. However, it’s easy to turn into a dessert. A slice topped with a scoop of ice cream is an obvious choice. Turn it into a sundae or top with berries and fresh whipped cream.
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Lisa Kaminski
Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. At home, you'll find her working on embroidery and other crafts.